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Cajun and Creole   -   Potato Stew With Andouille   adapted from Prudhomme Family Cookbook

Description
Ingredients
  • 2 Large Onion -- chopped
  • 5 Tablespoons Margarine
  • 1/2 Cup Flour
  • 2 Tablespoons Unsalted Butter
  • 1 Pound Andouille Sausage
  • 1 1/2 Quarts Pork Stock
  • 1 Tablespoon Fresh Parsley -- finely chopped
  • 1 Each Salt
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Black Pepper
  • 3 Pounds Potatoes -- sliced
Directions heat margarine to hot and stir in flour. continue stirring until the roux is a medium brown, remove from heat and stir in the onions. continue stirring for 3 minutes or until the roux stops getting darker. Saute andouille sausage in butter until well browned about 5 minutes. Bring stock to a boil and add the roux stirring it in spoonfuls at a time. Add andouille, parsley, salt, cayenne and black pepper. boil again, reduce heat and simmer for 10 minutes. Add pototoes and simmer until tender about 20 minutes. serve.
Serves 4
Time to Make 0:00



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